Multiple Choice
Connective tissue in the animal and ultimately in the meat is
A) adipose tissue, which acts as the "glue" for muscle fibers.
B) collagen, adenosine triphosphate, and lignin.
C) elastin, which is related to reticulin and holds muscles to tendons.
D) tendons, ligaments, and the "glue" that holds muscle cells together.
Correct Answer:
Verified
Correct Answer:
Verified
Q17: Which of the following statements is true?<br>A)Over
Q18: The fat in an older animal is
Q18: Yield grades are the USDA standards for
Q19: Meats should be carved with the grain,
Q19: The fat content of a cut of
Q19: Matching<br>Definition choices:<br>-carryover cooking<br>A)another name for the fatty
Q21: Which of the following is not a
Q23: What part of the composition of meat
Q25: Which of the following statements about flavor
Q57: You cooked a beautiful cut of meat